New This Month

Spicy Red Pepper and Walnut Dip


Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.

  • Servings: 6
  • Yield: Makes about 2 1/4 cups

Photography: Elizabeth Watt

Source: Martha Stewart Living, July 2006


  • 2 red bell peppers
  • 1 tablespoon sherry vinegar
  • 1 1/2 tablespoons finely chopped shallot
  • 1 tablespoon tomato paste
  • 1 garlic clove
  • 1/4 cup blanched almonds, toasted
  • 1/4 cup walnuts, toasted
  • 1 dried ancho chile
  • 1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted


  1. Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.

  2. Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.

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